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Kaz Dağları Bölgesi Salgı Ballarının Bazı Kalite Özelliklerinin Belirlenmesi

Yıl 2022, Cilt: 10 Sayı: 1, 199 - 209, 25.07.2022

Emrah Yalazi Murat Zorba

https://doi.org/10.33202/comuagri.1003213
Cited By: 1

Öz

Bu çalışma ile Çanakkale il sınırları içerisinde Kaz dağları bölgesi salgı ballarının bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda Ayvacık, Bayramiç, Çan ve Yenice bölgelerinden temin edilen salgı bal örneklerinin; elektriksel iletkenlik, viskozite, nem ve Brix, renk, kül, asitlik ve pH değeri, şeker profili, mineral profili, prolin ve diastaz sayısı analizleri gerçekleştirilmiş ve bu analiz sonuçları istatistiksel anlamda incelenmiştir. Bu çalışmada, salgı bal örneklerin başlıca kalite özellikleri olan elektriksel iletkenlik değerleri 0,86-1,89 mS/cm aralığında, nem içerikleri %15,10-%18,25 aralığında ve prolin içeriği 614,36- 1040,20 mg/kg aralığında değişkenlik gösterdiği ayrıca diastaz sayısının 8’den yüksek ve serbest asitlik değerinin 50 meq/kg’den düşük olduğu tespit edilmiştir.

Anahtar Kelimeler

Kaz dağları Salgı Balı Şeker Profili Mineral Profili Prolin

Destekleyen Kurum

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

FYL-2018-2557 ve FBA-2018-2563

Teşekkür

Bu çalışma, Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenmiş (Proje Numaraları: FYL-2018-2557 ve FBA-2018-2563) bir Yüksek Lisans Tez çalışmasıdır.

Kaynakça

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  • Anonim 2002a. Türk Standartları Enstitüsü Bal Standardı, TSE 3036, Ankara.
  • Anonim 2002b. Determination of Proline. Harmonised Methods of International Honey Commission (IHC), 58p, Bern, Switzerland.
  • Anonim 2002c.Determination of Electrical Conductivity.Harmonised Methods of International Honey Commission (IHC), 15p, Bern, Switzerland.
  • Anonim 2006a. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Method No: 920.181. Arlington: Association of Official Analytical Chemists, Inc.
  • Anonim 2006b. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Method No: 962.19. Arlington: Association of Official Analytical Chemists, Inc.
  • Anonim 2012. Türk Gıda Kodeksi Yönetmeliği. Bal Tebliği. Tebliğ No: 2012/58. Resmi Gazete 27.07.2012/28366. Ankara.
  • Anupama, D., Bhat K.K., Sapna, V.K., 2003. Sensory and physico-chemical properties of commercial samples of honey. Food Res. Int. 36 (2): 183-191. doi.org/10.1016/S0963-9969(02)00135-7
  • Atanassova, J., Lazarova, M., Yurukova, L., 2016. Significant parameters of Bulgarian honeydew honey. J. Cent. Eur. Agric. 17(3): 640–651. doi.org/10.5513/JCEA01/17.3.1756
  • Azeredo, L.C., Azeredo, M.A.A., De Souza, S.R., Dutra, V.M.L., 2003. Protein contents and physicochemical properties in honey samples of Apis Mellifera of different floral origins. Food Chem. 80 (2): 249-254. doi.org/10.1016/S0308-8146(02)00261-3
  • Belitz, H.D., Grosch, W., 1999. Food Chemistry. Springer, Berlin, Heidelberg, 2nd Edition, 801-828. doi.org/10.1007/978-3-662-07281-3
  • Bentabol-Manzanares, A., Hernández-García, Z., Rodríguez-Galdón, B., Rodríguez-Rodríguez, E., Díaz-Romero, C., 2011. Diferentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem. 126 (2): 664–672. doi.org/10.1016/j.foodchem.2010.11.003
  • Bobis, O., Marghitas, L., Rindt, I.K., Niculae, M., Dezmirean, D., 2008. Honeydew honey: Correlations between chemical composition, antioxidant capacity and antibacterial effect. Scientific Papers Animal Science and Biotechnologies. 41 (2): 271-277.
  • Bogdanov, S., 2002. Harmonized methods of the International Honey Commission (IHC). Swiss Bee Research Center. Liebefeld-Bern, Switzerland. 1-62.
  • Bogdanov, S., Ruoff, K., Persano Oddo, L., 2004. Physico-chemical methods for the characterization of unifloral honeys: A review. Apidologie 35 (1): S4-S17. doi.org/10.1051/apido:2004047
  • Bogdanov, S., Vit, P., Kilchenmann, V., 1996. Sugar profiles and conductivity of stingless bee honeys from venezuela. Apidologie. 27 (6): 445-450. doi.org/10.1051/apido:19960602
  • Castro, R.M., Escamilla, M.J., Reig, F.B., 1992. Evaluation of color of some Spanish unifloral honey types as a characterization parameter. J AOAC Int. 75 (3): 537-542. doi.org/10.1093/jaoac/75.3.537
  • Cemeroğlu, B.S., 2010. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları. 34: 1-85. Ankara.
  • Conti, M.E., 2000. Lazio region (central Italy) honeys: A survey of mineral content and typical parameters. Food Control. 11 (6): 459-463. doi.org/10.1016/S0956-7135(00)00011-6
  • Crane, E., 1975. Honey: A comprehensive survey. Morrison and Gibb Ltd. London 608 p.
  • Çakır, H.E, Şirin, Y., Can, Z., Kolaylı, S., 2017. Doğu Karadeniz Bölgesi salgı balının karakteristik özellikleri. Arıcılık Araştırma Dergisi 9 (1): 24-31. https://dergipark.org.tr/tr/pub/aader/issue/33694/381026
  • Çınar, S.B., 2010. Türk çam balının analitik özelliklerinin incelenmesi üzerine araştırma.. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi Ankara.
  • Çınar, S.B., Ekşi, A., 2012. Türkiye'de üretilen çam balının kimyasal profili. Gıda. 37 (3): 149-156. https://dergipark.org.tr/tr/pub/gida/issue/6929/92523
  • Escuredo, O., Míguez, M., Fernández-González, M., Seijo, M.C., 2013. Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chem. 138 (2-3): 851–856. doi.org/10.1016/j.foodchem.2012.11.015
  • Escuredo, O., Rodríguez-Flores, M.S., Seijo, M.C., 2015. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem. 166 (1): 101-106. doi.org/10.1016/j.foodchem.2014.06.005
  • Escuredo, O., Silva, L.R., Valentão, P., Seijo, M.C., Andrade, P.B., 2012. Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity. Food Chem. 130 (3): 671–678. doi.org/10.1016/j.foodchem.2011.07.107
  • Flanjak, I., Kenjerić, D., Bubalo, D., Primorac, L., 2016. Characterisation of selected Croatian honey types based on the combination of antioxidant capacity quality parameters, and chemometrics. Eur. Food Res. Technol. 242 (4): 467–475. doi.org/10.1007/s00217-015-2557-0
  • Forcone, A., Aloisi, P.V., Munoz, M., 2009. Palynological and physico-chemical characterization of honeys from the north-west of Santa Cruz (Argentinean Patagonia). Grana. 48: 67-76. doi.org/10.1080/00173130802602033
  • Gómez-Díaz, D., Navaza, J.M., Quintáns-Riveiro, L.C., 2005. Effect of water content upon the Galician honey viscosity. Elec. J. Env. Agricult. Food Chem. 4 (3): 949-955.
  • Gül, A., 2016. The determination of the biochemical properties of some monofloral honey samples produced across Turkey. TURJAF 4 (12): 1123-1126. doi.org/10.24925/turjaf.v4i12.1123-1126.898
  • Hermosin, I., Chicon, R.M., Cabezudo, M.D., 2003. Free amino acid composition and botonical origin of honey. Food Chem. 83 (2): 263-268. doi.org/10.1016/S0308-8146(03)00089-X
  • Joshi, S.R., Pechhacker, H., Willam, W., Von Der Ohe, W., 2000. Physico-chemical characteristics of Apis dorsata, A. Cerana and A. mellifera honey from Chitwan district, central Nepal. Apidologie. 31: 367–375. doi.org/10.1051/apido:2000128
  • Kacar, B., 1972. Bitki ve Toprağın Kimyasal Analizleri II. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 453: Uygulama Kılavuzu: 155: Ankara Üniversitesi Basımevi, Ankara.
  • Kaplan, M., Olgun, EO., Karaoglu, O., 2014. Determination of grayanotoxins in honey by liquid chromatography tandem mass spectrometry using dilute-and-shoot sample preparation approach. J. Agric. Food Chem. 62 (24): 5485–5491. doi.org/10.1021/jf501560t
  • Karabagias, I.K., Vlasiou, M., Kontakos, S., Drouza, C., Kontominas, M.G., Keramidas, A.D., 2018. Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data. Eur. Food Res. Technol. 244: 1249–1259. doi.org/10.1007/s00217-018-3040-5
  • Karadal, F., Yıldırım, Y., 2012. Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. J. Fac. Vet. Med. Univ. Erciyes 9 (3): 197-209.
  • Kaygusuz, H., Tezcan, F., Erim, F.B., Yıldız, O., Şahin, H., Can, Z., Kolaylı, S., 2016. Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Sci. Technol. 68: 273–279. doi.org/10.1016/j.lwt.2015.12.005
  • Koç, T., Arslan, E., 2011. Kazdağı ve yakın çevresinde orman örtüsünün dağılış (yatay / dikey) özellikleri. Uluslararası Kazdağları ve Edremit Sempozyumu Bildiriler Kitabı. 5-7 Mayıs, Edremit-Balıkesir.
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Determination of Some Quality Properties for Honeydew Honeys of Ida Mountains

Yıl 2022, Cilt: 10 Sayı: 1, 199 - 209, 25.07.2022

Emrah Yalazi Murat Zorba

https://doi.org/10.33202/comuagri.1003213
Cited By: 1

Öz

In this study, it was aimed to determine some quality properties of the honeydew honey of the Ida Mountains region within the borders of Çanakkale province. For this purpose, honeydew honey samples were obtained from Ayvacık, Bayramiç, Çan and Yenice those are the towns of Çanakkale being neighbors to Ida Mountains. Electrical conductivity, viscosity, moisture and brix, color, ash, acidity and pH value, sugar profile, mineral profile, proline and diastase number analyzes were performed for the honey samples and the results of these analyzes were analyzed statistically. In this study, electrical conductivity values, which are the main quality parameters of honeydew honey samples, are in the range of 0,86- 1,89 mS/cm, moisture content is between 15,10%-18,25%, and proline content is 614,36- 1040,20 mg/kg. It was also determined that the diastase numbers were higher than 8 and the free acidity values were lower than 50 meq/kg.

Anahtar Kelimeler

Ida Mountains Honeydew Honey Sugar Profile Mineral Profile Prolin

Proje Numarası

FYL-2018-2557 ve FBA-2018-2563

Kaynakça

  • Anonim 1997. Analysis of Honey, Determination of the Content of Saccharides, Fructose, Glucose, Saccharose, Turanose and Maltose, HPLC Method. DIN 10758.
  • Anonim 2002a. Türk Standartları Enstitüsü Bal Standardı, TSE 3036, Ankara.
  • Anonim 2002b. Determination of Proline. Harmonised Methods of International Honey Commission (IHC), 58p, Bern, Switzerland.
  • Anonim 2002c.Determination of Electrical Conductivity.Harmonised Methods of International Honey Commission (IHC), 15p, Bern, Switzerland.
  • Anonim 2006a. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Method No: 920.181. Arlington: Association of Official Analytical Chemists, Inc.
  • Anonim 2006b. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Method No: 962.19. Arlington: Association of Official Analytical Chemists, Inc.
  • Anonim 2012. Türk Gıda Kodeksi Yönetmeliği. Bal Tebliği. Tebliğ No: 2012/58. Resmi Gazete 27.07.2012/28366. Ankara.
  • Anupama, D., Bhat K.K., Sapna, V.K., 2003. Sensory and physico-chemical properties of commercial samples of honey. Food Res. Int. 36 (2): 183-191. doi.org/10.1016/S0963-9969(02)00135-7
  • Atanassova, J., Lazarova, M., Yurukova, L., 2016. Significant parameters of Bulgarian honeydew honey. J. Cent. Eur. Agric. 17(3): 640–651. doi.org/10.5513/JCEA01/17.3.1756
  • Azeredo, L.C., Azeredo, M.A.A., De Souza, S.R., Dutra, V.M.L., 2003. Protein contents and physicochemical properties in honey samples of Apis Mellifera of different floral origins. Food Chem. 80 (2): 249-254. doi.org/10.1016/S0308-8146(02)00261-3
  • Belitz, H.D., Grosch, W., 1999. Food Chemistry. Springer, Berlin, Heidelberg, 2nd Edition, 801-828. doi.org/10.1007/978-3-662-07281-3
  • Bentabol-Manzanares, A., Hernández-García, Z., Rodríguez-Galdón, B., Rodríguez-Rodríguez, E., Díaz-Romero, C., 2011. Diferentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem. 126 (2): 664–672. doi.org/10.1016/j.foodchem.2010.11.003
  • Bobis, O., Marghitas, L., Rindt, I.K., Niculae, M., Dezmirean, D., 2008. Honeydew honey: Correlations between chemical composition, antioxidant capacity and antibacterial effect. Scientific Papers Animal Science and Biotechnologies. 41 (2): 271-277.
  • Bogdanov, S., 2002. Harmonized methods of the International Honey Commission (IHC). Swiss Bee Research Center. Liebefeld-Bern, Switzerland. 1-62.
  • Bogdanov, S., Ruoff, K., Persano Oddo, L., 2004. Physico-chemical methods for the characterization of unifloral honeys: A review. Apidologie 35 (1): S4-S17. doi.org/10.1051/apido:2004047
  • Bogdanov, S., Vit, P., Kilchenmann, V., 1996. Sugar profiles and conductivity of stingless bee honeys from venezuela. Apidologie. 27 (6): 445-450. doi.org/10.1051/apido:19960602
  • Castro, R.M., Escamilla, M.J., Reig, F.B., 1992. Evaluation of color of some Spanish unifloral honey types as a characterization parameter. J AOAC Int. 75 (3): 537-542. doi.org/10.1093/jaoac/75.3.537
  • Cemeroğlu, B.S., 2010. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları. 34: 1-85. Ankara.
  • Conti, M.E., 2000. Lazio region (central Italy) honeys: A survey of mineral content and typical parameters. Food Control. 11 (6): 459-463. doi.org/10.1016/S0956-7135(00)00011-6
  • Crane, E., 1975. Honey: A comprehensive survey. Morrison and Gibb Ltd. London 608 p.
  • Çakır, H.E, Şirin, Y., Can, Z., Kolaylı, S., 2017. Doğu Karadeniz Bölgesi salgı balının karakteristik özellikleri. Arıcılık Araştırma Dergisi 9 (1): 24-31. https://dergipark.org.tr/tr/pub/aader/issue/33694/381026
  • Çınar, S.B., 2010. Türk çam balının analitik özelliklerinin incelenmesi üzerine araştırma.. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi Ankara.
  • Çınar, S.B., Ekşi, A., 2012. Türkiye'de üretilen çam balının kimyasal profili. Gıda. 37 (3): 149-156. https://dergipark.org.tr/tr/pub/gida/issue/6929/92523
  • Escuredo, O., Míguez, M., Fernández-González, M., Seijo, M.C., 2013. Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chem. 138 (2-3): 851–856. doi.org/10.1016/j.foodchem.2012.11.015
  • Escuredo, O., Rodríguez-Flores, M.S., Seijo, M.C., 2015. Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem. 166 (1): 101-106. doi.org/10.1016/j.foodchem.2014.06.005
  • Escuredo, O., Silva, L.R., Valentão, P., Seijo, M.C., Andrade, P.B., 2012. Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity. Food Chem. 130 (3): 671–678. doi.org/10.1016/j.foodchem.2011.07.107
  • Flanjak, I., Kenjerić, D., Bubalo, D., Primorac, L., 2016. Characterisation of selected Croatian honey types based on the combination of antioxidant capacity quality parameters, and chemometrics. Eur. Food Res. Technol. 242 (4): 467–475. doi.org/10.1007/s00217-015-2557-0
  • Forcone, A., Aloisi, P.V., Munoz, M., 2009. Palynological and physico-chemical characterization of honeys from the north-west of Santa Cruz (Argentinean Patagonia). Grana. 48: 67-76. doi.org/10.1080/00173130802602033
  • Gómez-Díaz, D., Navaza, J.M., Quintáns-Riveiro, L.C., 2005. Effect of water content upon the Galician honey viscosity. Elec. J. Env. Agricult. Food Chem. 4 (3): 949-955.
  • Gül, A., 2016. The determination of the biochemical properties of some monofloral honey samples produced across Turkey. TURJAF 4 (12): 1123-1126. doi.org/10.24925/turjaf.v4i12.1123-1126.898
  • Hermosin, I., Chicon, R.M., Cabezudo, M.D., 2003. Free amino acid composition and botonical origin of honey. Food Chem. 83 (2): 263-268. doi.org/10.1016/S0308-8146(03)00089-X
  • Joshi, S.R., Pechhacker, H., Willam, W., Von Der Ohe, W., 2000. Physico-chemical characteristics of Apis dorsata, A. Cerana and A. mellifera honey from Chitwan district, central Nepal. Apidologie. 31: 367–375. doi.org/10.1051/apido:2000128
  • Kacar, B., 1972. Bitki ve Toprağın Kimyasal Analizleri II. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 453: Uygulama Kılavuzu: 155: Ankara Üniversitesi Basımevi, Ankara.
  • Kaplan, M., Olgun, EO., Karaoglu, O., 2014. Determination of grayanotoxins in honey by liquid chromatography tandem mass spectrometry using dilute-and-shoot sample preparation approach. J. Agric. Food Chem. 62 (24): 5485–5491. doi.org/10.1021/jf501560t
  • Karabagias, I.K., Vlasiou, M., Kontakos, S., Drouza, C., Kontominas, M.G., Keramidas, A.D., 2018. Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data. Eur. Food Res. Technol. 244: 1249–1259. doi.org/10.1007/s00217-018-3040-5
  • Karadal, F., Yıldırım, Y., 2012. Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. J. Fac. Vet. Med. Univ. Erciyes 9 (3): 197-209.
  • Kaygusuz, H., Tezcan, F., Erim, F.B., Yıldız, O., Şahin, H., Can, Z., Kolaylı, S., 2016. Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Sci. Technol. 68: 273–279. doi.org/10.1016/j.lwt.2015.12.005
  • Koç, T., Arslan, E., 2011. Kazdağı ve yakın çevresinde orman örtüsünün dağılış (yatay / dikey) özellikleri. Uluslararası Kazdağları ve Edremit Sempozyumu Bildiriler Kitabı. 5-7 Mayıs, Edremit-Balıkesir.
  • Lazaridio, A., Biliaderis, C.G., Bacandritsos, N., Sabatini, A.G., 2004. Composition, thermal and rheological behaviour of selected Greek honeys. J. Food Eng. 64 (1): 9-21. doi.org/10.1016/j.jfoodeng.2003.09.007
  • Malkoç, M., Kara, Y., Özkök, A., Ertürk, Ö., Kolaylı, S., 2019. Karaçalı (Paliurus spina-christi mill.) balının karakteristik özellikleri. Uludag Aricilik Derg. 19 (1): 69-81. doi.org/10.31467/uluaricilik.535658
  • Marghitaş, L., Dezmirean, D., Popescu, O., Maghear, O., Moise, A., Bobiş, O., 2008. Correlation between ash content and electrical conductivity in honeydew honey from Romania. 1st. World Honeydew Honey Symposium Proceedings. 30: 1-3 Ağustos , Tzarevo, Bulgaristan.
  • Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., 2005. Determination of the total phenolic , flavonoid and proline contents in Burkina Fason honey , as well as their radical scavenging activity. Food Chem. 91 (3): 571 -577. doi.org/10.1016/j.foodchem.2004.10.006
  • Nayik, G.A., Nanda, V., 2015. Physico-chemical, enzymatic, mineral, and colour characterization of three different varieties of honeys from Kashmir Valley of India with a multivariate approach. Pol. J. Food Nutr. Sci. 65 (2): 101–108. doi.org/10.1515/pjfns-2015-0022
  • Ötleş, S., 1995. Bal ve Bal Teknolojisi: Kimyası ve Analizleri. Alaşehir Meslek Yüksekokulu Yayınları. Yayın No: 2. 89 s.
  • Özcan, M., Arslan, D., Ceylan, D.A., 2006. Effect of inverted saccharose on some properties of honey, Food Chem. 99 (1): 24–29. doi.org/10.1016/j.foodchem.2005.07.009
  • Persano-Oddo, L., Piro, R., 2004. Main European unifloral honeys: descriptive sheets. Apidologie. 35 (1): S38-S81. doi.org/10.1051/apido:2004049
  • Przybylowski P., Wilczynska, A., 2001. Honey as environmental marker. Food Chem. 74 (3): 289-291. doi.org/10.1016/S0308-8146(01)00153-4
  • Rajapakse, T.B.J., 2007. High-power ultrasound for control of honey crystallisation. University of Queensland, School of Land, Crop and Food Sciences, Doktora Tezi, Avusturalya.
  • Rodríguez-Flores, M.S., Escuredo, O., Míguez, M., Seijo, M.C., 2019. Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods. Food Chem. 297: 124979. doi.org/10.1016/j.foodchem.2019.124979
  • Saldamlı, İ., 1998. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara. 527 s.
  • Seijo, M.C., Escuredo, O., Rodríguez-Flores, M.S., 2019. Physicochemical properties and pollen profile of oak honeydew and evergreen oak honeydew honeys from Spain: A comparative study. Foods. 8: 126. doi.org/10.3390/foods8040126
  • Seraglio S.K.T., Silva B., Bergamo G., Brugnerotto P., Gonzaga L.V., Fett R., Costa, A.C.O., 2019. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res. Int. 119: 44–66. doi.org/10.1016/j.foodres.2019.01.028
  • Silva, L.R., Videira, R., Monteiro, A.P., Valentao, P., Andrade, P.B., 2009. Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchem. 93 (1): 73-77. doi.org/10.1016/j.microc.2009.05.005
  • Singh, N., Bath, P.K., 1997. Quality evaluation of different types of Indian honey. Food Chem. 58 (1-2): 129-133. doi.org/10.1016/S0308-8146(96)00231-2
  • Temminghoff, E.E.J.M., Houba, V.J.G., 2004. Determination of Manganese. Plant Analysis Procedures. Kluwer Academic Publishers. Dordrecht, The Netherlands. 104-110. doi.org/10.1007/978-1-4020-2976-9
  • Terrab ,A., Recamales, A.F., Hernanz, D., Heredia, F.J., 2004. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chem. 88 (4): 537–542. doi.org/10.1016/j.foodchem.2004.01.068
  • Tolon, B., 1999. Muğla ve Yöresi Çam Ballarının Biyokimyasal Özellikleri Üzerine Bir Araştırma. Doktora Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü. 117s.
  • Vela, L., De Lorenzo, C., Pérez, R.A., 2007. Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties. J. Sci. Food Agric. 87 (6): 1069–1075. doi.org/10.1002/jsfa.2813
  • Von Der Ohe, W., Dustmann, J.H., Von Der Ohe, K., 1991. Prolin als kriterium der reife des honigs. Dtsch. Lebensm.-Rundsch.87 (12): 383-386.
  • Yalazi, E., Zorba, M., 2021. Kaz dağları bölgesi salgı ballarının polen içeriğinin belirlenmesi (Değerlendirme aşamasında)
  • Yıldırım, A., 2013. Bingöl ili bllarının fenolik bileşiklerinin antioksidan ve antimikrobial etkisinin araştırılması. Bingöl Üniversitesi, Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bingöl.
Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Emrah Yalazi 0000-0002-0516-1781

Murat Zorba 0000-0003-3763-3453

Proje Numarası FYL-2018-2557 ve FBA-2018-2563
Yayımlanma Tarihi 25 Temmuz 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 10 Sayı: 1

Kaynak Göster

APA Yalazi, E., & Zorba, M. (2022). Kaz Dağları Bölgesi Salgı Ballarının Bazı Kalite Özelliklerinin Belirlenmesi. ÇOMÜ Ziraat Fakültesi Dergisi, 10(1), 199-209. https://doi.org/10.33202/comuagri.1003213

Cited By

Kaz Dağları Bölgesi Salgı Ballarının Bazı Kalite Özelliklerinin Belirlenmesi
ÇOMÜ Ziraat Fakültesi Dergisi
https://doi.org/10.33202/comuagri.1003213
 Kapak Resmi İndir